Wicked Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MCDOUGALL HEALTH-SUPPORTING
1/2 cup: Water,
1 1/2 cup: Water,
1: Onion, chopped
1 tbsp: Low sodium tamari,
2: Bay leaves,
1 cup: Wine, burgundy
1/4 tsp: Thyme,
1/4 cup: Tomato paste,
1: Bell peppers, cut in chunks
1 tbsp: Parsley flakes,
1 1/2 lbs: Mushrooms, cut in quarters
1 dash: Pepper, black
Directions:
Put water in a large cooking pot. Add the chopped onion, bay leaves,
and thyme. Saute about 5 minutes. Add chopped green pepper and
mushrooms. Continue cooking about 10 minutes.
Add the remaining water, tamari, wine, tomato paste, and parsley. Add
pepper, if desired. Simmer slowly over low heat for at least 60
minutes, until the liquid becomes a thick sauce. Remove bay leaves.
Serve very hot, over brown rice.
Posted on GEnie Food & Wine RT Apr 14, 1993 by M.CLIFT [MARE]
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Submitted By SYLVIA STEIGER On 04-30-95
Source from luhu.jp
and thyme. Saute about 5 minutes. Add chopped green pepper and
mushrooms. Continue cooking about 10 minutes.
Add the remaining water, tamari, wine, tomato paste, and parsley. Add
pepper, if desired. Simmer slowly over low heat for at least 60
minutes, until the liquid becomes a thick sauce. Remove bay leaves.
Serve very hot, over brown rice.
Posted on GEnie Food & Wine RT Apr 14, 1993 by M.CLIFT [MARE]
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Submitted By SYLVIA STEIGER On 04-30-95
Source from luhu.jp